For many people, barbecue is an irresistible taste. However, many people are also worried about the carcinogens produced during the baking process. Recently, the United States “Science Daily” reported that the barbecue in the beer before the barbecue, can reduce the production of carcinogens, the research results published in the American Journal of Agriculture and Food Chemistry.
When grilled, meat produces polycyclic aromatic hydrocarbons at high temperatures, which have been shown to be carcinogenic in animal experiments. Researchers at the University of Porto in Portugal and the University of Vigo in Spain dipped pork in Pearson beer (a type of lager), non-alcoholic beer and dark beer. After 4 hours, they were taken out and grilled on a grill. The results showed that the amount of polycyclic aromatic hydrocarbons produced by the beer soaked in beer was reduced to a certain extent. The effect of dark beer was the strongest. The ratio of pork that had been soaked in dark beer to that of ordinary pork, and the distribution of eight major polycyclic aromatic hydrocarbons after barbecue. The number has been reduced by more than half.
Researchers say that soaking meat in beer for a while before grilling is an effective way to reduce the production of carcinogens.